- 2 cups cooked brown rice
- 1 pint cherry or grape tomatoes cut in half
- 1 Tbsp balsamic vinegar
- 1/4 cup lemon juice
- 1 tsp honey
- 1 shallot, minced
- 1/2 cup light olive oil
- 1/2 tsp sea or kosher salt
- 1/4 tsp fresh black pepper
Gently toss rice and tomatoes together in a large bowl until combined.
Whisk balsamic vinegar, lemon juice, honey, and minced shallot together in a small bowl.
While whisking, slowly pour in olive oil, whisking steadily until dressing starts to thicken.
Season with salt and pepper and blend into dressing.
Pour over the rice and tomatoes. Toss to coat well.
Can be stored in the refrigerator until ready to serve.